ULUNDU THATTAI

Thattai is a crispy disc- shaped snack prepared by blending varied flours in precise ratio. This ulundu thattai is another variant, prepared from coarsely ground urad dal/ black gram dal batter. Ulundu translates to urad dal/ black gram dal in Tamil.If you prefer super-crispy thattai,then your batter should be of very coarse and of tight consistency. 

 

After flattening it, you have to make perforations on the surface with a fork or stick to prevent accumulation of air while frying. I love the softer version,hence I didn't follow the aforementioned procedure.

 

 

 

 

 

.

 

 

 

 

 .

 

 

 

  

 

 

 

INGREDIENTS :

 

URAD DAL-  1 CUP

RICE FLOUR- 1 TBSP

CRUSHED PEPPERCORNS- 1 TSP

CUMIN SEEDS- 1 TSP

ASAFOETIDA- 3/4 TSP

SALT TO TASTE

CURRY LEAVES- 2 SPRIGS 

OIL FOR FRYING

 

PROCEDURE :

 

1. Soak urad dal for 2 hours till it softens. Pass the urad dal through a colander. Drain the water completely

 

2. In a mixer jar take the soaked urad dal ,salt and pulse it to a coarse consistency. Don't add water,else thattai will become soft and soggy. While grinding,stop in between to prevent damage to mixie blades. 

3. Transfer the batter to a wide bowl, add crushed pepper powder,asafoetida,curry leaves,cumin seeds and mix well. Incorporate rice flour to the batter and keep it aside.

4, Brush some oil on the surface of banana leaf or plastic cover. Pinch out a small portion of the dough and flatten it on the banana leaf. 

5. Heat oil in a pan. To check the right temperature,drop a small portion of dough  in the oil. If it pops up,then you can fry the thattais.

6. Now gently slide the flattened dough one by one in oil and deep fry it. Fry till the colour changes to golden brown on both the sides.

 

7. slide the fried thattais on a papper tissue to absorb excess oil